Wednesday, April 26, 2017

Smoked Ham on the Oklahoma Joe

Mr. Grisham has outdone himself smoking hams on the Oklahoma Joe grill at the river. We have more cooking apparatuses than anyone I know. He had been looking over smoker/grills for some time and kept going back this particular model. Of course, each one has to be tested before we cook for anyone else. We have smoked and grilled numerous meats and both agree this one is definitely the best one by far. (well, tied with a nice grilled steak!) We were getting everything together for Easter dinner this year and I realized I had never posted how our recipe for smoked ham on the blog. I clearly remembered snapping a few pics with my cell phone and thought I had. (These pictures do not do the taste of this ham justice!) Turns out I shared to my Man, That Stuff is Good timeline on Facebook. He smoked this shank portion ham for my birthday weekend and it was very well received!

Andy used about 5 lbs. of charcoal to get this going. He added hickory wood throughout and kept the smoker at a steady 300 degrees.
 My country cook went all high tech with this digital thermometer.
He went low-tech and comfirmed the final temp check. It took 2-1/2 hours on 300 degrees steady to reach am internal temp of 160 degrees. The ham was ready to wrap and go have some fun!
We fixed a stuffed cabbage and it too was amazing!
Andy double wrapped up the ham and let it go for another 2-1/2 hours while we were out fishing.
We loosened the foil and let it rest a bit before slicing. It was absolutely delicious!

This smoked picnic ham was amazing this past Easter weekend! It went down well with potato salad, green beans, macaroni and cheese and yeasty rolls. Alli and Aydan enjoyed searching for Easter eggs around the cabin and down the 71 steps to the dock and worked up an appetite for some good food!

Monday, April 10, 2017

Stuffed Mini Sweet Peppers

When I tasted my first sweet pepper many years ago, I heard angels singing in the background. Don't get me wrong, green peppers are perfect for many dishes. However, when the pepper is the dominant flavor I'll be tasting, I will break the bank to buy red, yellow or orange. 

I bought a bag of mini peppers for a dish and for whatever reason, the menu changed. A week rolled by and there was no way I was going to let them go to waste. What to do??? I had a small pack of mushrooms in the fridge and I got inspired. Part of the container would go in a spaghetti meat sauce and the rest of them would be stuffed inside the peppers similar to how I make my stuffed mushrooms.

Were these good? I opened the refrigerator the next day and Mr. Grisham had a new bag of peppers ready for me. To say they went over really well is an understatement.

INGREDIENTS (and approximate measurements):
1 bag of mini sweet peppers (about 15/bag)
1 cup of chopped mushrooms

1/4 cup Panko bread crumbs
1/2 stick butter (softened)
1/4 cup onion, finely chopped
Garlic salt and pepper
1 tbsp. Parmesan cheese
Mozzarella cheese
 Cut the tops off the peppers and remove seeds and membrane.
 Line a baking dish with foil and spray your rack.
 Mix mushrooms, onions, bread crumbs, garlic salt and pepper together.
Cut in softened butter until well blended.
 Stir in Parmesan cheese and mozzarella cheese.
 Stuff mixture into peppers.
 Bake in 350 degree oven for 30-40 minutes until done.